BBTF's Community Forums

Cookbook Lounge

2012-03-10T13:16:31+00:00

BourbonSamurai is not Fausto Carmona - 09 March 2012 03:12 PM

I like that it has a nice big drinks section. We should do a cookbooks thread.

Well here it is, you sonsabitches!

JugLub’s Semi-Whenever-He-Feels-Like It Beer Rating Thread

2012-02-16T16:25:39+00:00

Since some people in the lounge have expressed a non-hatred for discussing beer, I will attempt to compile the tasting notes from the beers I sample.

Reviews will be formatted as follows.

Name
Style
Brewery
City
Country
ABV
IBU
Serving Type
Tasting Notes
Rating

I will rate beers on a scale of 1 to 10, where 10 is one of my all-time favorites, and 1 is a beer I would never drink again. A 3 is a beer I could, but would prefer not to drink again, and a 5 is a beer I would gladly drink again.

I appreciate any feedback, as I attempt to refine my palate and tasting process with an eye towards becoming a certified judge.

Best

2009-08-20T04:57:03+00:00

Sandwich/Hoagie/Grinder: WaWa
Hot Sandwhich: Rossi’s Deli Poughkeepsie, NY
Quick Mexi-American: Tacos El Rey Kenosha, WI
Italian Sausage: Reading Terminal Market Philadelphia, PA
Ice Cream/Gelato: Grom Italy/NY
Donuts: Krispy Kreme

Pasta, chicken and tomatoes

2007-08-19T20:16:13+00:00

Pasta, Chicken and Tomatoes

1 lb chicken breast meat, cooked and cut into cubes
1 lb of rotini or rotelle pasta, cooked al dente (do not overcook)
2 medium tomatoes, diced
1 14 oz can tomato puree
1 tbsp tomato paste
1 tsp crushed rosemary
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup sliced mushrooms
1 medium onion, chopped fine
1 clove garlic, minced
Olive oil
Salt, pepper
Grated parmesan cheese

Sautee garlic and onion in olive oil in a large skillet or dutch oven. Add peppers, sautee 5 min. Add mushrooms, sautee another 5 min. Add tomatoes, tomato puree, salt, pepper, rosemary, bring to boil and simmer 15 min. Preheat oven to 450F. Remove heat, and add chicken and pasta. Stir well, then transfer to 9 by 13 baking dish. Coat top liberally with parmesan cheese. Bake for 10 min at 450F, then reduce heat to 375F. Cook 40 minutes or until cheese turns golden brown.

Mrs. Elbow’s Sausage and Sog

2007-01-05T03:07:12+00:00

Take five* medium-sized potatoes. Russet’s fine. Slice ‘em up, fairly thin…maybe a quarter inch thick. Throw ‘em in a frying pan. Then take about three-quarters of a pound* of kielbasa. Slice it up just like you cut the potatoes. Throw it in with the potatoes. Take a couple tablespoons* of chopped onions. Throw it in with the potatoes and kielbasa.

Fry the ingredients until the kielbasa’s brown. Eat the resulting food.

(*-Mrs. Elbow doesn’t believe in exact measurements. If you want more of any of the ingredients, feel free to experiment.)

Makes enough for two very hungry adults. Although I guess you can probably figure out how many people it feeds - it’s five potatoes and three-quarters of a pound of kielbasa.)